Chopped liver anyone? For many of us 50 years and older, liver (and other organ meats) may have been a mealtime staple during our childhoods. If not for us, then certainly for our parents and grandparents. Several factors are involved with the decline in livers popularity, not the least of which is the demonization of cholesterol.
Despite liver’s decline in popularity, it is one of the most nutrient dense foods available to us. Liver is high in Vitamin B12, Vitamin A, Riboflavin (B2), Folate (B9), Iron, Copper, and Choline.
Not only is liver good for us, it’s a relatively inexpensive protein source. The most popular liver sources are chicken and beef, but you may also find duck, pork and lamb livers as well. Always seek out the highest quality livers possible (organic and grass fed are best). Ask the butcher in your favorite upscale grocer or health food store, they’re best fresh but you can often find them in the frozen meats section.
If you’re not used to eating liver, you may need to overcome some hurdles. I personally do not care for the texture of liver, and others have a hard time simply imagining eating liver. Not to fear, there is a simple way to integrate this nutrient packed super-food into your diet. Start with chicken or beef liver and soak it in lemon juice for two hours (this will draw out any impurities and improve the texture), then sauté it in butter until it’s cooked through. Let it cool and then dice it finely. The last step is to add it any ground beef dish. Diced liver is a great additive to meatballs, hamburgers, meatloaf, tacos, etc. Once you’ve had a few liver-enhanced dishes, you’re ready to graduate to more classic dishes like liver and onions… there’s plenty of recipe ideas out on the interwebs!
What do you think… liver yea or nay? Chime in below!
